Few expat chefs can claim the kind of the success Willy Trullás Moreno has had. Not only did he open one of Shanghai’s trendiest restaurants—el Willy—in 2008, he’s also the man behind el Cóctel and another restaurant in Hong Kong. Now, ahead of another two enterprises that are expected to launch before the year’s end, Willy has managed to put out a book too. How does he do it? He spills all in el Willy: Three Years in China.

In just under 200 pages, the cookbook documents his travels, inspirations and more than 30 recipes in a personal and fun way. It’s impossible not to feel the personality of the self-proclaimed “sexy chef” pop out of the pages. His zany humor shoots through the bounty of collage-style photographs, menus, interviews and anecdotes.

Willy’s signature tapas comprise most of the recipes, in addition to other traditional and contemporary Spanish dishes. You’ll also find recipes for his popular rice dishes and, of course, his divine desserts. Whether you’re looking to impress dinner party guests or just add a taste of Spain to your day-to-day cooking, this beguilingly-bound cookbook is a crowd-pleaser in the kitchen and on the coffee table

Pick up your copy of el Willy: Three Years in China (RMB320) at el Willy or click here to win a copy from City Weekend.